This milder staple of the Indian takeaway has become a real fave and is great for those trying to incorporate more vegetarian dishes into the weekly dinner roster.
A little oil for cooking
2 red onions, peeled and diced
1 butternut squash, peeled, de-seeded
3 cloves of garlic, peeled and sliced
2inch thumb of ginger
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric
½ teaspoon chilli powder
1 teaspoon ground cardamom (seeds of about 10 pods)
6 tablespoons ground almonds
300 ml stock
1 tin chickpeas, drained and rinsed
4 teaspoons sugar
4 tablespoons natural yoghurt
1 generous tablespoon of ghee
4 generous tablespoons flaked almonds, toasted
Rice, to serve
Heat about a tablespoon of sunflower oil in a non-stock pan over a medium-high heat and add the onion and a pinch of salt, cook until slightly softened. Add the chopped butternut squash to the pan along with the garlic and ginger.
Cook for about 5-10 minutes then add the coriander, cumin, turmeric, chilli powder and cardamom (if using pods, place the seeds in a pestle and mortar and crush). Pinch the round tops off the cloves and sprinkle in also, discarding the rest. Stir together to ensure that everything is evenly coated, adding a little water (about 4 tablespoons) to create a paste.
Next stir in the ground almonds and then add the stock, bring to the boil then reduce to a simmer. Simmer for about 15 minutes, or until thickened. Add the chickpeas.
Remove from the heat and stir in the yoghurt and sugar just before serving. (If reheating, do so gently so as not to split the yoghurt.) Stir in the ghee and check the seasoning, adding a little salt if needed. Serve with rice and a scattering of toasted almonds.